What is Chinese sausage (lạp xưởng)?
Chinese sausage, or “lap cheong,” is an all-around name for dried, cured sausages that originated from China. It’s important to note that there are various types of Chinese sausage, but the most popular one is lap cheong, which translates to “wax sausages” because of its slick outer layer. Lap cheong, known for its sweet and savory combination, is typically made from pork and pork fat and seasoned with soy sauce and rice wine. This sweet sausage is so popular, it’s spread to various regions of Asia, like Vietnam and the Philippines. In Vietnam, lap cheong is called lạp xưởng and usually eaten with sticky rice. While I grew up eating Kam Yen Jan at home with my parents and at my cousin’s house, I’ve also had Chinese sausage at some of my favorite Asian restaurants like TK Noodle.
Where to buy Chinese sausage
Red Chinese pork sausages are typically in a vacuum-sealed package, and I can find them in the fridge section of my local 99 Ranch or another Asian store. Some of my favorite brands are Kam Yen Jan and Xishangxi Chinese Brand Sausage. There are also new Asian online grocery stores like Weee! where you can source local stores and have them delivered to your doorstep. I’ve also purchased lạp xưởng at my local Vietnamese shops in Little Saigon, but you can also buy Vietnamese branded “Harbor Sausage” online.
How to cook Chinese sausage
Since lap cheong is packed with a lot of sweet and savory flavor in each sausage, I like to eat it with simple sides, like steamed sticky rice or mixing it in a simple garlic fried rice dish (like sinangag), or simply steamed white rice. You can also add it to your next noodle dish or pair it up with a simple omelet in the morning. And if you have a rice cooker, you can also use a rice cooker to steam your sausage and sticky rice too! Cooking the Chinese sausage in steamed sticky rice is super easy because you literally just plop a few full sausages in the rice and bamboo steamer. It cooks at the same time and infuses a savory flavor onto the rice. Although the meat is cured, you still want to make sure it’s fully cooked because it’s technically raw. By cooking it in the steamer you get a nice and plump sausage texture that holds its shape when it’s done. My family loved visiting TK Noodle and ordering their fried rice because they added lap cheong–these are some of my fondest moments with my family. Since then, I’ve tried to recreate this fried rice at home and this recipe will teach you how to make authentic fried rice with lap cheong.
Storage
To store extra cooked Chinese sausage, place them in an airtight container with a lid and in the fridge for up to 4-5 days. I like to reheat them by sprinkling a few drops of water and putting them in the microwave for 20-second intervals until they’re nice and hot.
